Earl Grey Crème Ice Cream Recipe

Looking for the perfect tea to use? Buy our Earl Grey Crème here.

Ingredients:

• 2 cups heavy cream
  
  
• 1 cup whole milk
  
  
• ¾ cup sugar
  
  
• 5 large egg yolks
  
  
• 2 tbsp loose-leaf Earl Grey Crème
  
  
• 1 tbsp vanilla extract (or scraped vanilla bean for extra decadence)
  
  
• Pinch of salt
  

🥄 Instructions:

1. Infuse the milk with tea

• In a saucepan, heat the milk over medium heat until it begins to steam but not boil.
  
  
• Add Earl Grey Crème tea. Steep for 3 minutes, then strain.
  
  
• Set infused milk aside.
  
  

2. Make the custard base

• In a bowl, whisk egg yolks and sugar until pale and creamy.
  
  
• Slowly pour the warm tea-infused milk into the yolk mixture while whisking constantly to temper the eggs.
  
  
• Pour back into the saucepan and cook over low-medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.
  
  

3. Strain and chill

• Strain the custard into a clean bowl to catch any curdled bits.
  
  
• Stir in the cream, vanilla extract, and a pinch of salt.
  
  
• Cover and chill in the fridge for at least 4 hours or overnight.
  
  

4. Churn

• Pour the chilled base into an ice cream maker and churn according to the machine’s instructions (usually 20–25 minutes).
  
  We recommend the Ninja CREAMi Deluxe — it churns ice cream, gelato, and sorbet to the perfect texture with minimal effort.

5. Freeze

• Transfer to a lidded container and freeze for 4+ hours for a scoopable texture.